Cannoli Cookies
If you love cannoli but don’t have time to make pastry shells, these Cannoli Cookies are the answer. My Italian family has always adored the flavors of orange, cinnamon, and chocolate, and these soft, tender cookies capture that same taste in a simple, irresistible way
As Italians immigrated around the world, traditional family recipes went with them. Some of the classics, like cannoli, inspired new creations. So, no, you won’t find Cannoli Cookies in a bakery in Italy, but they’re a delicious Italian-American twist on a Sicilian favorite.
What is it that you love about cannoli? If you love the classic combination of flavors in a traditional cannoli, these Cannoli Cookies are made for you. Based on my popular Lemony Ricotta Cookies, this recipe gives you all the flavors you love in one simple cookie.
Why you’ll love this recipe
- Perfect for celebrations: Topped with a light dusting of powdered sugar and a little drizzle of chocolate, these Cannoli Cookies are a lovely addition to any cookie tray or special occasion menu.
- Soft and cake-like: Light and tender, these cookies have a melt-in-your-mouth texture that’s hard to resist. I know I can’t!
- Flavor: Borrowing from the typical flavors of cannoli, these cookies are just the perfect ending to your special Italian meal or Sunday lunch.
- Quick and easy: This simple recipe comes together easily, whether you’re an experienced baker or just beginning.
Great for gifting: Beautiful and homemade, Cannoli Cookies are a thoughtful treat to share with friends and family, especially for Christmas and other special occasions.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Whole milk ricotta cheese: Both store-bought and homemade ricotta work well. If you have leftovers, ricotta can be frozen for future use.
- Orange zest: You’ll only need the orange zest from one orange; save the rest to enjoy as a snack.
- Ground cinnamon: This is one of the key components for cannoli filling and these Cannoli Cookies, so be sure your cinnamon is fresh and fragrant, not old or expired.
- Chocolate: This is an essential ingredient in both the dough and the finishing drizzle. Use good-quality dark or semi-sweet chocolate.
- Sweet Marsala wine: A traditional ingredient in Sicilian cannoli shells, it adds a subtle depth of flavor to these Cannoli cookies without being overpowering. Don’t worry, the alcohol content is baked off in the oven. This wine is commonly available at most liquor stores.
You’ll also need a few basic baking staples: all-purpose flour, unsalted butter, an egg, baking powder, and sugar. This recipe calls for both granulated and powdered sugar. Be sure to read the recipe carefully to use the right one at each step.
See recipe card for quantities.
Instructions
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt, then set aside.
Add the granulated sugar to a mixing bowl. Grate the orange zest over the sugar, then rub it in with your fingertips until fragrant.
Using an electric mixer, beat the butter with the sugar until fluffy, then mix in the egg until fully combined.
Mix in the ricotta cheese and sweet Marsala wine.
Gradually mix in the dry ingredients in two parts until the dough is smooth and well combined.
Thoroughly stir the chocolate into the dough. Cover the bowl with plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven and line two baking sheets. Roll chilled dough into balls, place onto the prepared baking sheet, and bake until golden on the bottom. Cool on a wire rack.
Dust cooled cookies with powdered sugar.
Then, drizzle with melted chocolate.
Marcellina’s Hint: The cookies are done when the tops are set but still pale, and the bottoms are lightly browned. Avoid overbaking. Cannoli Cookies should be soft with a cake-like texture.
Substitutions
- Orange zest – Instead of orange zest, you can use a few drops of orange oil or a little orange extract. I prefer orange oil for its true, fresh zestiness.
- Chocolate – Use mini chocolate chips instead of chopped chocolate.
- Sweet Marsala wine – The wine can be replaced with 2 teaspoons of vanilla extract.
Variations
- Chocolate Dipped Cookies – Instead of drizzling the cookies with chocolate, dip part of the cookie into melted chocolate, allow the excess to drip off, then dip into chopped pistachio nuts.
- Deluxe – Add chopped candied orange peel instead of orange zest.
If you love these Cannoli cookies that borrow from the delicious cannoli flavors, then you’ll love my Cannoli Cake. Try it next!
Equipment
Using an electric mixer—either hand-held or stand—makes preparing these Lemony Ricotta Cookies quick and effortless. If you prefer, you can mix the dough by hand with a wooden spoon, but you’ll need to beat the butter and sugar until light and fluffy, which takes a bit of effort!
The recipe yields a generous batch, so large baking sheets will speed things up. Aside from that, you’ll only need basic baking tools to get started.
Storage
The dough for Cannoli Cookies can be prepared a day ahead and chilled overnight.
Once baked and finished with powdered sugar and chocolate drizzle, store the cookies in an airtight container at a cool room temperature for 3 to 4 days. For longer storage, you should refrigerate them.
In humid climates, the powdered sugar will tend to absorb moisture from the air, causing it to melt and become sticky. To prevent this, dust the Cannoli Cookies just before serving or use non-melting powdered sugar known as snow sugar.
Top tips
- Always measure flour correctly: stir the flour to loosen it, then spoon it into the measuring cup without packing it down. Level the top with a knife for accuracy. For the best results, use a kitchen scale to weigh your ingredients.
- If your ricotta cheese is very watery, be sure to drain any excess liquid before using.
- Room temperature butter is essential for these Cannoli cookies. It helps the butter and sugar blend smoothly and prevents the mixture from separating when you add the egg.
- The dough should be soft, which is key to the cookies’ tender texture. Resist the urge to add extra flour. Don’t skip chilling the dough, as this firms it up and improves the final texture. Using a cookie scoop can make shaping easier.
- Allow the cookies to cool completely before decorating.
Measuring Tip: When measuring flour, stir the flour first to loosen then spoon the flour into the measuring cup without packing it in. Scrape the back of a knife across the top of the measuring cup to level.
FAQ
Cannoli Cookies aren’t traditional Italian cookies. Instead, these cookies are an Italian American creation inspired by Sicilian cannoli. This recipe aims to capture all the classic cannoli flavors in a cookie.
There is no cannoli cream filling, no crispy pastry shell, but instead, these cookies are soft and tender with the typical cannoli flavors of orange, cinnamon, and chocolate. While you won’t find these cookies in any bakery in Italy, they’re a sweet Italian-American twist on a classic favorite.
Cannoli Cookies don’t require refrigeration unless the weather is especially hot and humid. Store them at a cool room temperature in an airtight container, placing parchment paper between the layers to prevent sticking.
Yes, these cookies freeze well. For best results, freeze them before dusting with powdered sugar and drizzling with chocolate. Do this after thawing, which will help the cookies look freshly baked.
Serving Suggestions
Add these Cannoli Cookies to the cookie tray along with Anise Biscotti, Amaretti Cookies, and fragrant Mustaccioli Cookies, and you’re sure to impress. Just pour the coffee and enjoy the smiles all around!
Related
Coconut Pecan Cookies
Italian Wedding Cookies
Made this recipe?
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Cannoli Cookie Recipe
Ingredients
For the cookie dough
- 2 cups (250 grams) all purpose flour See Note 1
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon See Note 2
- ¼ teaspoon salt
- 1 cup (200 grams) white granulated sugar
- 1 orange See Note 3
- ½ cup (115 grams) unsalted butter (room temperature)
- 1 egg (room temperature)
- ¾ cup (6 ounces or 170 grams) whole milk ricotta cheese
- 1 tablespoon (15mls) sweet Marsala wine
- ½ cup (60 grams) chopped chocolate or chocolate chips See Note 4
For decorating
- 2 tablespoons powdered sugar
- ½ cup (60 grams) chocolate chips (for melting)
Instructions
To make the cookies
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon and salt. Set aside.
- Add the sugar to a mixing bowl. Grate the orange zest directly over the sugar, then rub it in with your fingertips until fragrant.
- Add the butter to the orange scented sugar. Then, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A handheld electric mixer can also be used.)
- Beat in the egg until fully combined. Mix in the ricotta cheese and sweet Marsala wine.
- Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined. Stir through the chopped chocolate (or chocolate chips).
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper.
- Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, or until the bottoms are golden brown.
- Transfer to a wire rack to cool completely.
For decorating
- Place the chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir until the chocolate is completely melted.
- Using a fine mesh sieve, dust the cookies with powdered sugar.
- Dip a fork into the melted chocolate and drizzle it over the cookies. Allow the chocolate to set before storing.
Notes
- Stir flour to lighten it, then spoon it into measuring cups and level with a knife. For the most accurate results, use kitchen scales.
- Increase ground cinnamon to one teaspoon if you like a strong cinnamon flavor.
- Replace with two tablespoons chopped candied orange peel.
- Use semi-sweet, dark, or milk chocolate as you prefer.
- Drain any excess liquid from the ricotta if it’s watery.
- Use butter at room temperature to blend smoothly with sugar and avoid curdling when the egg is added.
- Keep the dough soft for tender cookies; avoid adding extra flour. Chill the dough to firm it up and improve texture. A cookie scoop makes shaping easier.
- Let cookies cool completely before dusting with powdered sugar and drizzling with chocolate.
- This recipe uses US measuring cups and spoons.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Thank you for another one of your incredible recipes, Marcellina! These were so easy to make, and froze beautifully. Here’s a back story:
In Western Pennsylvania, we have a tradition at wedding receptions called “the cookie table.” It is said to have started during the Great Depression when wedding cakes were cost prohibitive and cookies were served instead. Mothers, aunts, cousins, and friends baked for weeks to contribute to an enormous display (think hundreds!) of homemade cookies. When wedding cakes were reintroduced, the cookie table still stood as a highlight and the tradition continues to this day. Most are Italian/ethnic/labor intensive cookies, and you’ll rarely find the more common types in the bunch, but it truly is a labor of love.
In our region, guests don’t normally ask, “How was the wedding?” but instead ask, “How were the cookies?” lol Your cannoli cookies are now added to my repertoire and I know they’ll be a hit!
Your detailed recipes are always so appreciated, Marcellina. Thanks for unselfishly sharing!
Wow, Joyce! What a great back story! That’s a wonderful and very special wedding tradition with a beautiful history and meaning behind it. I’m so glad the cannoli cookies worked out so well. Thank you for taking the time to let me know!
Hi Marcella
I made these cookies as one of my Christmas give away batches. They turned out really great for me. No issues at all. They are soft and chewy but not so delicate that they ruin when packed up with other biscotti.
I added sweet, mixed, chopped citrus peels (purchased) and 60g of unsalted pistacchios instead of chocolate chips. I did drizzle with dark chocolate. I’m not crazy about ricotta cannoli but I sure love these. Thanks! 😋
That’s a great variation, Maris! I’m so glad that you loved these cookies. Yes, they’re not super delicate which is a good thing but the texture is perfect. Thanks for taking the time to let me know about your variation and how well they turned out.
Going to make 160 to give out to neighbors. Can I scoop and shape the cookies before I refrigerate the dough? I’m trying to make baking day, quick and easy.
I’ve never done that but I can’t see why not. The dough may be a bit too soft to handle but with patience it should work. Let me know how it goes.
How much orange zest
The whole orange zested. I’ll make the recipe more clear.
These look wonderful! I did make them and the recipe is a keeper. Thank you. I would like to point out that I question the half cup of butter, 57 g in the written recipe. Half a cup of butter is one stick which equals 113 g. I used the 57 g measurement and was quite pleased with it.
Mary, I’m not sure which recipe you’re looking at but this recipe clearly states ‘½ cup (115 grams) unsalted butter (room temperature)”. Luckily, it worked for you with this measurement. It goes to show that baking is a science but with many variations!
How to store? In freezer ok? Want to make now but won’t serve until Christmas
Yes, freeze them. I have frozen them with the powdered sugar and choc drizzle and they have been fine.
These cookies are delicious. The orange zest gives these cookies such a great flavor.
Part of our Christmas cookie platter from now on.
Mary, thank you for taking the time to give me your feedback and let me know how much you love these cookies. I’m thrilled that you love them so much that they will be part of your Christmas cookie platter from now on. That says a lot!
Spent 2 days scouring the Internet for canoli cookie recipes. I kept coming back to yours. Followed the directions for 60, only changes were only 1 cup sugar, and one whole egg plus one yolk.
They came out perfectly, tried one before the decorating and one after. These cookies are over the top delicious. I will be making batch after batch to give out at Christmas. Thank you so much, can’t wait to try more of your recipes.
Doug, I’m thrilled that you loved these cookies. I too, think that they are ‘over the top delicious’. Great description!! Thank you for taking the time to comment. I really appreciate it.
I made these tonight and they are so good
Thank you for taking the time to write a review, Robin. I’m so happy that you loved these cookies!
What can I replace the Marsala with?
I do not have this liquor
Thanks
Ana
Ana, you can use milk, coffee or another liquor that you have and like. Hope that helps.
Marcella, what about Moscato d’Asti? Great Sicilian twist for my Natale piemontese contribution, but wonder if Moscato would work?
Suzanne, I’ve never tried that but I think that would work nicely!
I made these the other day as a trial for Christmas. All I can say is wow! My family absolutely adored them and I’ll definitely be adding them to my Christmas baking list. There are a must.
I’m glad these cookies made the Christmas baking list, Serafina! Thank you for taking the time to write a review.
I’ve never added cheese to a cookie recipe but it looks like the ricotta cheese makes the texture nice and soft. Maybe Italian bakeries should offer these cookies in their shops!
Yes, Fran, ricotta is amazing in a cookie. You should try it. The cookies are almost cake-like. Very morish. My ricotta cookies are my son’s favorite cookies…above chocolate chip, if you can believe it!
Hi
Can pistachio be added? If yes what measurement
Thank you
Yes, absolutely. I like to toast the pistachio a little in the oven to bring out the flavor. Add about 1/2 cup of pistachio nuts, roughly chopped.
Thank you for your quick reply!
You’re welcome! Let me know how you like this recipe.
Hi
I made the recipe today even the taste was good the dough was stiff it was not a soft dough as you mention in your notes. After combing the flour it felt stiff not sure what did wrong. I did add 1/2 cup
Pistachios and drained the ricotta for bit even tho
It was not too wet . Any suggestions or thoughts? I am
Wondering if I should have added another egg?
Thx
Yes, Ann, you could add another egg (or part of the egg). Did you weigh or use measuring cups to measure the flour? If the flour is packed into the measuring cups, there will be too much flour. This could be the reason that the dough was too stiff. Alternatively the ricotta may have been too dry. I’m glad you enjoyed the taste though!
I did not weigh the ingredients except for the butter as for the flour I fluff the flour first then scoop I will try again following your suggestions
Thank you
Ana, it’s possible that the ricotta you used was drier than the one I typically use in my cookies.